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Low Fat Vegetarian Cooking



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Design: Luka Cvrk, Solucija.com

Vegetarian Enchiladas


  • 2 flour tortillas
  • 4 oz. spinach, stems removed
  • 4 scallions, sliced
  • ¼ cup low-fat vegetarian cheddar cheese, shredded
  • pinch ground coriander
  • 1 small celery stalk, trimmed and sliced
  • cup drained, canned corn
  • 1 carrot, peeled and shredded
  • cup skim milk
  • 2 tbsp cornstarch
  • cup vegetable broth
  • 4 pickled jalapeno peppers, sliced
  • ½ cup low-fat vegetarian cheddar cheese,, shredded
  • 1 tbsp tomato paste
  • 1 tbsp fresh chopped basil
  • basil to garnish


Blanch the spinach for the iflling in boiling water for 2-3 minutes. Drain well and put in a mixing bowl with the scallions, cheese, coriander, celery, corn, and carrot.

Spoon half of the filling along one edge of each of the tortillas. Roll up the tortillas and cut in half. Put in a shallow ovenproof baking dish, seam side down.

For the sauce, blend 4 tbsp of skim milk to a paste with the cornstarch. Heat the remaining milk and vegetable broth in a saucepan and stir in the cornstarch paste, jalapeno chiles, half of the remaining cheese, and the tomato paste. Bring the sauce to a boil, stirring until thickened. Cook for 1 minute and pour over the tortillas in the dish. Sprinkle the remaining cheese on top and cook in the oven at 350 for 30 minutes or until the sauce is bubbling and the cheese has melted. Garnish with basil and serve with a small salad.


carrot, celery, cheese, corn, scallions, spinach


spinach carrot corn celery cheese scallions